In small saucepan of salted boiling water cook lima beans until tender about 10 min. Drain the beans and rinse under cold water.
In large bowl, whisk the lime zest and juice with oil, scallion, jalapeno and shallot; seeason with salt. Gently fold in beans, corn , nectarenes, avocado, orange pepper, and tomatoes. Refrigerate for at least 2 hours. Fold in cilantro just before serving and serve chilled.
This salad can be refrigerated for up to 8 hours.
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